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Unread 07-03-2011, 08:07 PM   #7
Pitmaster T
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Join Date: 04-03-11
Location: Dickinson, Texas
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Heck I don't do it this way... I'm not stupid! LOL And if I did I wouldn't tell people how in any code... I can see it one day when I am back in biz again.... "Hey, here it is... his recipe... he boils the brisket first..."

LOL

HOWEVER This was sort of how he "admitted" he did it on paper.

Brisket
  • 1 beef brisket
  • 2 quarts bone stock
  • 3 bay leaves
  • salt and pepper
Preparation:
This is made out of beef brisket, which is one of the tastiest cuts but the least thought of by the average housewife, unless she sometimes buys it as corned beef. It starts out pretty tough, but if you nurse it right, it's delicious. Put the bay leaves in about a cup of water and bring to a boil. Let it simmer 10 minutes or so, then remove the leaves and add the bay tea to the bone stock, along with the salt and pepper. Put the brisket in your Dutch oven and add the stock mixture to cover it about a quarter of the way. Cover and cook over the fire, turning the brisket about every half hour until it's done. (This can be determined by forking). Mop it and lay it on the grill to finish cooking, being sure to turn it and to mop it every 20 minutes or so. To make a good natural gravy, add a little Worcestershire sauce and maybe a dash of chili powder to the liquid you cooked the brisket in.


Jetton's Rib Rub
was

Yield: Makes about 1 cup
Ingredients:
  • 6 tablespoons salt
  • 6 tablespoons sugar
  • 2 1/2 tablespoons black pepper
  • 2 tablespoons MSG (optional)
  • 1 tablespoon dry lemon powder
  • 1 tablespoon paprika
Poultry was

  • 6 tablespoons salt
  • 3 tablespoons black pepper
  • 2 tablespoons MSG
  • 2 tablespoons garlic powder
  • ground bay leaves
  • 2 tablespoons dry mustard
His BBQ Sauce was (beware, if your not into Texas sauces this is very acidic)

  • 1 1/2 cups water
  • 1 cup ketchup
  • 1/2 cup cider vinegar
  • 3 stalks celery, chopped
  • 1/4 cup butter
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons chopped onion
  • 3 bay leaves
  • 1 clove garlic, minced
  • 1 teaspoon sugar
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/8 teaspoon salt
  • pinch of black pepper
Preparation:
Mix all ingredients together. Place in saucepan and bring to a boil. Remove from heat and strain.

His Beef mop was

  • 4 quarts bone stock (beef stock)
  • 2 pints Worcestershire Sauce
  • 1 pint vinegar
  • 1 pint oil
  • 3 tablespoons salt
  • 3 tablespoons dry mustard
  • 3 tablespoons MSG (optional)
  • 3 tablespoons paprika
  • 2 tablespoons Louisiana Hot Sauce
  • 2 tablespoons garlic powder
  • 2 tablespoons chili powder
  • 1 tablespoon ground bay leaf
Preparation:

Combine all ingredients in a large pot. Bring to a boil. Remove from heat and let stand overnight. This mop is applied in large amounts.
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